Today I’ve got an oatmeal cookie recipe to share with you! I love homemade cookies and so do the kiddos. It’s a nice surprise after a day at school. I like the idea of oatmeal cookies because oats are good for you. I used dark chocolate chips and walnuts to up the nutritional value. One third the batch got dried cranberries and white chocolate chips for a twist on the traditional oatmeal cookies. I’m not sure which I like better!
You can find the original recipe here. I made a few modifications. I doubled it, chilled mine in one bowl and then divided it up and put in my additions. I made my cookies smaller so they would go farther. A dozen cookies won’t last long in this house! I also omitted the cinnamon. My adapted recipe is below. I made 50 cookies with my recipe.
- 2 sticks of softened butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 Tsp. vanilla
- 3 cups old fashioned oats
- 1 1/2 cups flour
- 1/2 Tsp. kosher salt
- 1 Tsp. baking soda
- Half batch, cup of dark chocolate chips & 1/2 cup walnuts.
- Other half. cup of white chocolate chips & 1/2 dried cranberries
- Cream butter, sugars, eggs & vanilla in stand mixer, beat for about 3-4 minutes.
- Add flour, oats, salt, baking soda and mix until incorporated
- At this point I chilled the dough in the bowl for 2 hours.
- Halve the dough if you are making more than one kind, mix in your add-ins.
- I rolled them into tablespoon size bites and put them on the cookie sheet lined with a Silpat.
- Bake at 350 degrees for about 11 minutes.
- Let cool on cookie sheet.